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Moist Chocolate Sheet Cake

Irresistibly Moist Chocolate Sheet Cake in One Easy Bowl

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This moist chocolate sheet cake is rich and satisfying, making it the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups granulated sugar can substitute with coconut sugar
  • 1.75 cups all-purpose flour can use gluten-free flour blend
  • 0.75 cups Dutch cocoa powder unsweetened cocoa powder is a fine substitute
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt kosher salt can be used
  • 2 teaspoons vanilla extract can swap with almond extract
  • 2 large eggs flax eggs can be used as vegan alternative
  • 1 cup buttermilk mix 2/3 cup milk with 2 tablespoons vinegar
  • 0.5 cups neutral oil melted coconut oil is a flavorful replacement
  • 0.5 cups sour cream yogurt can also be used
  • 2 teaspoons instant coffee powder can be omitted
  • 4 ounces dark chocolate semi-sweet chocolate is an alternative
  • 1 cup boiling water
For the Frosting
  • 0.5 cups melted unsalted butter
  • 0.75 cups Dutch cocoa powder dark cocoa gives a richer taste
  • 3 cups powdered sugar sift for a smoother texture
  • 0.25 cups warm milk do not use cold milk

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Moist Chocolate Sheet Cake
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a large mixing bowl, combine 2 cups of granulated sugar, 1.75 cups of all-purpose flour, 0.75 cup of Dutch cocoa powder, 1.5 teaspoons of baking soda, 1.5 teaspoons of baking powder, and 1 teaspoon of salt. Whisk until blended.
  3. Add 2 large eggs, 1 cup of buttermilk, 0.5 cup of sour cream, 0.5 cup of neutral oil, and 2 teaspoons of vanilla extract. Mix gently until just combined.
  4. In a separate bowl, mix 2 teaspoons of instant coffee powder, 4 ounces of chopped dark chocolate, and 1 cup of boiling water until smooth. Fold this mixture into the batter.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes. Check doneness with a toothpick.
  6. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. For frosting, whisk together 0.5 cup of melted unsalted butter, 0.75 cup of Dutch cocoa powder, and 1 teaspoon of instant coffee powder, then blend in 0.25 cup warm milk and 3 cups powdered sugar until smooth.
  8. Spread the frosting over the cooled cake, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gCalcium: 2mgIron: 10mg

Notes

Store the cake in an airtight container at room temperature for up to 5 days.

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